Salmon Sandwich

A red (sockeye) salmon fillet from our dipnetting excursion last summer

Salmon is a major element of our food making adventures. This salmon sandwich is perhaps one of my favorite meals in the entire world. The bright red fillet cooked perfectly, the addition of fermented homemade kimchi, a smooth light cheese, and a rich mustard. All of this placed on my favorite onion poppy seed roll from a local bakery: Fire Island Rustic Bakeshop.

This fillet happens to be from last year's dip netting excursion and while it is last season's it is still amazing and full of fresh flavor. Can't wait for this years catch!


  • salmon fillet, skin on or off, (we had none for this cooking session)

  • 1 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1/4 tsp salt

  • 1/4 tsp ground black pepper

  • 1/4 tsp of ground red pepper (optional)

  • 1/4 C kimchi (we used our homemade batch, recipe to come) in the meantime use your own or a store bought.

  • fontina cheese, or something mild

  • greens

  • rolls, we like to use rolls from our local bakery: Fire Island Rustic Bakeshop

  • Olive oil

  • quality mustard (some of our favorites include a garlic dill mustard and a truffle mustard)


  1. Mix the herbs: mix the garlic powder, paprika, slat, black pepper, and red pepper in small bowl.

  2. Heat that pan: to a medium heat. Put about 1 tbs, or your preference, of oil in the pan.

  3. Season the fish: while the pan heats up cut the salmon fillet into sandwich portion sizes. Generally 3-4 pieces per fillet. Sprinkle the seasoning on each side of the fish.

  4. Cooking the fish: put the fillets into the pan (if the skin is on the put the skin side down), Leave the fish alone until you see the sides begin to turn color or looked cooked. At this point flip the fillets and cook on the other side until the fish is done to your preference.

  5. While the fish is cooking: slice your rolls. Cut your kimchi into small ribbons, slice your cheese.

  6. Assemble sandwich

Zucchini and Yellow Squash Side:

  • 3 medium yellow squash

  • 3 medium zucchini

  • Herb mixture from the Salmon above. I double the amounts above and use half for the salmon and half for the squash.

  • Bacon fat, 1 tbs

Preheat the oven to 400 degrees.

I cut the squash and zucchini into quarters lengthwise and then into 1/2" pieces. Toss the squash and zucchini in the bacon fat and then sprinkle the herb mixture over everything. Mix the squash and zucchini to incorporate the seasonings. Place on a pan and in the oven for about 15-20 minutes. take it out when a fork easily pushes into one of the pieces.

*sometimes I like to put the pan in the oven to heat up as I am chopping the squash and zucchini and mixing everything. When I take it out its nice and hot and sometimes leaves a nice brown crust on the sides that touch the pan. I do this with potatoes too.